Caramel Apple Cookies

 Why You’ll Love This Recipe

• Seasonal Flavors: Combines the classic tastes of caramel and apple, reminiscent of autumn festivals.
• Soft and Chewy Texture: The inclusion of instant vanilla pudding mix ensures a tender and moist cookie.
• Easy to Make: With straightforward steps and readily available ingredients, these cookies are simple to prepare.
• Crowd-Pleaser: Ideal for sharing at gatherings, school snacks, or as a delightful homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Apple pie spice or ground cinnamon
• Soft caramel candies
• Dark brown sugar
• Large egg
• Vanilla extract
• Kosher salt
• All-purpose flour
• Instant vanilla pudding mix
• Baking soda
• Honeycrisp apple(s), peeled, cored, and diced

Directions

1. Prepare Butter and Sugar Coating:
   • In a small bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons of apple pie spice or ground cinnamon. Stir and set aside.
2. Preheat and Prep:
   • Preheat the oven to 350°F (175°C).
   • Line two baking sheets with parchment paper or silicone baking mats.
   • Unwrap 21 soft caramel candies and set aside.
3. Make the Cookie Dough:
   • In a stand mixer fitted with the paddle attachment, beat 12 tablespoons of softened unsalted butter, 3/4 cup packed dark brown sugar, and the remaining 1/4 cup granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
   • Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat until fully combined, about 30 seconds.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together 2 cups all-purpose flour, 1 (3.4-ounce) box of instant vanilla pudding mix, 1 teaspoon baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon.
   • Gradually add the dry ingredients to the butter mixture, beating on medium speed until fully incorporated, about 1 1/2 minutes.
5. Add Apples:
   • Fold in 1 1/2 cups of diced Honeycrisp apples (peeled and cored) into the dough on low speed until just combined.
6. Shape and Fill the Cookies:
   • Scoop 1 tablespoon of cookie dough, place one caramel candy in the center, and top with another tablespoon of dough. Roll into a ball, ensuring the caramel is fully enclosed.
   • Roll the dough ball in the prepared sugar-spice mixture until fully coated.
   • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake:
   • Bake for 12-14 minutes, or until the edges are golden brown.
   • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 21 cookies
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: Approximately 1 hour (including cooling time)

Variations

• Nutty Twist: Fold in chopped pecans or walnuts for added crunch and flavor.
• Spiced Glaze: Drizzle a simple glaze made of powdered sugar and apple cider over the cooled cookies for extra sweetness.
• Dried Apples: Use dried apple pieces instead of fresh for a chewier texture and intensified apple flavor.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: Place the cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm the cookies in a preheated 300°F (150°C) oven for 5 minutes to enjoy a freshly baked taste.

FAQs

What type of apples are best for this recipe?

Honeycrisp apples are recommended for their balance of sweetness and tartness, as well as their firm texture that holds up well during baking.

Can I use store-bought caramel sauce instead of caramel candies?

Using caramel candies ensures a gooey center. Store-bought caramel sauce may spread too much and not provide the same texture.

How do I prevent the caramel from leaking out during baking?

Ensure the caramel candies are fully enclosed within the cookie dough and that there are no cracks or openings. Chilling the dough balls for 15 minutes before baking can also help.

Caramel Apple Cookies

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• Author: Isabella
• Total Time: 12-14 minutes per batch
• Yield: ~21 cookies
• Diet: Vegetarian

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Description

Caramel Apple Cookies are a soft, chewy treat that perfectly combine the sweet richness of caramel with the tart crispness of Honeycrisp apples. Perfect for fall gatherings or as a cozy homemade snack, these cookies capture the essence of autumn in every bite.

 

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Ingredients

• Butter Coating:
  • 1/2 cup granulated sugar
  • 1 1/2 tsp apple pie spice or ground cinnamon
• Cookie Dough:
  • 12 tbsp unsalted butter, softened
  • 3/4 cup dark brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 tsp baking soda
  • 1 tsp apple pie spice or ground cinnamon
• Filling and Add-ins:
  • 21 soft caramel candies
  • 1 1/2 cups Honeycrisp apple(s), peeled, cored, and diced

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Instructions

• • Prepare Butter Coating:
    • In a small bowl, combine 1/2 cup granulated sugar and 1 1/2 tsp apple pie spice. Set aside.
  • Preheat and Prep:
    • Preheat oven to 350°F (175°C).
    • Line two baking sheets with parchment paper or silicone mats.
    • Unwrap caramel candies and set aside.
  • Make the Cookie Dough:
    • In a stand mixer, beat softened butter, brown sugar, and 1/4 cup granulated sugar on medium-high until fluffy (2-3 minutes).
    • Add egg, vanilla extract, and salt. Mix until combined (30 seconds).
  • Combine Dry Ingredients:
    • Whisk together flour, pudding mix, baking soda, and remaining apple pie spice in a separate bowl.
    • Gradually add dry ingredients to wet ingredients, mixing until fully combined (1 1/2 minutes).
  • Add Apples:
    • Fold in diced Honeycrisp apples on low speed until just incorporated.
  • Shape and Fill the Cookies:
    • Scoop 1 tbsp of dough, place a caramel candy in the center, and cover with another tbsp of dough. Roll into a ball, ensuring the caramel is sealed inside.
    • Roll each ball in the sugar-spice mixture.
    • Place balls 2 inches apart on prepared baking sheets.
  • Bake:
    • Bake for 12-14 minutes or until edges are golden.
    • Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Prevent Caramel Leakage: Ensure the caramel is fully enclosed in the dough. Chill the dough balls for 15 minutes before baking for better results.
• For an extra touch, drizzle cookies with a powdered sugar glaze made with apple cider.

• Prep Time: 20 minutes
• Cook Time: 12-14 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American